不同分子量壳聚糖涂膜对冷藏鱼片保鲜效果的影响

赵雯宇; 余达威; 董俊丽; 夏文水; 李立华

doi:10.12131/20210333

不同分子量壳聚糖涂膜对冷藏鱼片保鲜效果的影响

doi: 10.12131/20210333

1.
江南大学食品学院/食品科学与技术国家重点实验室，江苏无锡 214122
2.
暨南大学材料科学与工程系/人工器官及材料教育部工程研究中心，广东广州 511486

基金项目: 国家重点研发计划项目 (2019YFD0901905)；江苏省自然科学基金项目 (BK20190588)；财政部和农业农村部国家现代农业产业技术体系资助 (CARS-45-27)

详细信息

作者简介:
赵雯宇 (1996—)，女，硕士研究生，研究方向为水产品加工与贮藏。E-mail: 785638720@qq.com

通讯作者:
余达威 (1990—)，男，助理研究员，博士，从事水产品加工与贮藏保鲜研究。E-mail: yudw@jiangnan.edu.cn

中图分类号: TS 254.4
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出版历程
- 收稿日期: 2021-11-04
- 修回日期: 2022-01-07
- 录用日期: 2022-01-10
- 网络出版日期: 2022-01-28
- 刊出日期: 2022-04-05

Effect of different molecular weight chitosan coating on preservation of fish fillets during refrigerated storage

1.
School of Food Science and Technology, Jiangnan University/State Key Laboratory of Food Science and Technology, Wuxi 214122, China
2.
Department of Materials Science and Engineering, Jinan University/Engineering Research Center of Artificial Organs and Materials, Guangzhou 511486, China

摘要

摘要: 为探究不同分子量 (50、200和500 kD) 壳聚糖涂膜对冷藏草鱼 (Ctenopharyngodon idella) 鱼片品质保持效果的差异性，比较了不同涂膜保鲜样品贮藏期间的感官评分、微生物计数 [菌落总数和假单胞菌(Pseudomonas)数] 和理化指标 [剪切力、汁液流失率、pH、挥发性盐基氮 (TVB-N)、TCA-溶解肽和生物胺] 的变化情况。结果表明，相较于对照组，3组壳聚糖涂膜处理均能有效抑制鱼肉品质劣化。结合感官评价、TVB-N与菌落总数分析结果，对照组样品冷藏货架期少于6 d，而涂膜处理能使产品货架期延长2 d以上，其中200 kD分子量壳聚糖涂膜鱼片贮藏期间的感官品质保持最佳，货架期延长效果更为明显。通过比较3组涂膜样品的微生物和理化指标，200 kD分子量壳聚糖涂膜鱼片在贮藏第8天时的菌落总数 (TVC)、假单胞菌数、剪切力、汁液流失率、TVB-N和腐胺含量等品质指标均优于另两组涂膜样品，200 kD分子量壳聚糖可作为优选的涂膜基料用于生鲜鱼肉的保鲜。
- 涂膜保鲜 /
- 壳聚糖 /
- 分子量 /
- 鱼片
Abstract: In order to explore the differences in the effect of different molecular weight (Mw) chitosan coatings (50, 200 and 500 kD) on the quality of refrigerated grass carp (Ctenopharyngodon idella) fillets, we applied the biological, physical and chemical methods to detect the fresh-keeping quality of the fish fillets, and compared the changes in the sensory scores, microbial enumeration [total viable count (TVC) and Pseudomonas count], and physicochemical indicators [shear force, water loss rate, pH, total volatile base nitrogen (TVB-N), TCA-soluble peptides and biogenic amines] during the storage of different coating samples. The results show that compared with the control group, the coating treatments with all the three Mw chitosan coatings could inhibit the deterioration of fillets quality effectively. Combining with the results of sensory evaluation, TVB-N and TVC, the shelf life of the control group was less than 6 d, while the coating treatment could extend the shelf life more than at least 2 d, and especially the sensory quality of fillets with 200 kD Mw chitosan coating remained the best and had the longest shelf life during the storage. By comparing the microbial and physicochemical indexes of the three coated groups, we found that the total viable count (TVC), Pseudomonas count, shear force, juice loss rate, TVB-N and putrescine content of 200 kD Mw chitosan coating on the 8^th day of storage were better than those of the other two groups. Thus, 200 kD Mw chitosan coating could be used as a preferred coating material for the preservation of fresh fish meat.
- Coating preservation /
- Chitosan /
- Molecular weight /
- Fillet

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图 1 不同分子量壳聚糖涂膜对冷藏鱼片感官品质的影响

Figure 1. Effect of different molecular weight chitosan coatings on sensory quality of fillets during refrigerated storage

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图 2 不同分子量壳聚糖涂膜对冷藏鱼片pH和挥发性盐基氮的影响

Figure 2. Effect of different molecular weight chitosan coatings on pH and TVB-N of fillets during refrigerated storage

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图 3 不同分子量壳聚糖涂膜对冷藏鱼片TCA-溶解肽的影响

Figure 3. Effect of different molecular weight chitosan coatings on TCA-soluble peptides of fillets during refrigerated storage

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图 4 不同分子量壳聚糖涂膜对冷藏鱼片剪切力的影响

Figure 4. Effect of different molecular weight chitosan coatings on shear force of fillets during refrigerated storage

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图 5 不同分子量壳聚糖涂膜对冷藏鱼片汁液流失率的影响

Figure 5. Effect of different molecular weight chitosan coatings on drip loss of fillets during refrigerated storage

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表 1 感官评分标准

Table 1. Criterion for sensory evaluation

气味 Odor	色泽 Color	质地 Texture	得分 Score
鱼肉新鲜的特有气味	色泽明亮，光泽度好	坚实有弹性，指压立即复原	5
无明显气味	色泽正常，光泽度较好	较有弹性，指压较快复原	4
轻微腥味	光泽稍暗	稍有弹性，指压复原较慢	3
轻微腥臭味	表面部分发黄	弹性不足，指压复原很慢	2
严重的腥臭味	失色，表面大部分发黄	无弹性，指压复原很慢	1

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表 2 不同分子量壳聚糖涂膜对冷藏鱼片微生物计数的影响

Table 2. Effect of different molecular weight chitosan coatings on microbial enumeration of fillets during refrigerated storage log₁₀ CFU·g⁻¹

项目 Item	组别 Group	贮藏时间 Storage time/d
项目 Item	组别 Group	0	2	4	6	8
菌落总数 Total viable count	对照组 Control	4.33±0.05^Ea	4.98±0.05^Da	5.41±0.07^Ca	8.39±0.02^Ba	9.28±0.13^Aa
	50 kD-CH	4.33±0.05^Da	4.18±0.08^Dbc	4.87±0.06^Cb	6.97±0.11^Bb	8.60±0.21^Ab
	200 kD-CH	4.33±0.05^Da	4.25±0.03^Db	4.74±0.18^Cb	6.33±0.05^Bd	8.18±0.10^Ac
	500 kD-CH	4.33±0.05^Ea	4.04±0.07^Dc	4.85±0.12^Cb	6.61±0.05^Bc	8.44±0.02^Abc
假单胞菌数 Pseudomonas count	对照组 Control	—	3.43±0.03^D	3.98±0.07^Ca	4.85±0.07^Ba	6.23±0.06^Aa
	50 kD-CH	—	—	2.91±0.10^Cb	3.99±0.13^Bb	5.03±0.07^Ab
	200 kD-CH	—	—	2.80±0.07^Cb	3.51±0.09^Bc	4.48±0.05^Ad
	500 kD-CH	—	—	2.74±0.08^Cb	3.72±0.08^Bc	4.80±0.06^Ac
注：—. 未检出；同列中不同小写字母间存在显著性差异 (P<0.05)；同行中不同大写字母间存在显著性差异 (P<0.05)；表3同此。 Note: —. Undetected. Different lowercase letters within the same column or different capital letters within the same line indicate significant difference (P<0.05). The same case in Table 3.

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表 3 不同分子量壳聚糖涂膜对冷藏鱼片生物胺质量分数的影响

Table 3. Effect of different molecular weight chitosan coatings on mass fraction of biogenic amine of fillets during refrigerated storage　mg·kg⁻¹

生物胺 Biogenic amines	组别 Group	贮藏时间 Storage time/d
生物胺 Biogenic amines	组别 Group	0	2	4	6	8
腐胺 PUT	对照组 Control	4.77±1.69^Ba	4.84±0.18^Ba	6.16±0.38^Ba	6.94±0.12^Ba	20.55±0.74^Aa
	50 kD-CH	4.77±1.69^Ba	4.49±0.22^BCab	3.76±0.90^Cc	6.60±1.14^Ba	11.93±0.55^Ab
	200 kD-CH	4.77±1.69^Ba	3.88±0.36^Bb	5.28±1.30^ABab	5.69±0.38^ABa	7.23±1.16^Ac
	500 kD-CH	4.77±1.69^Ba	2.64±0.23^Bc	4.26±0.30^Bab	4.80±1.11^Ba	14.21±2.11^Ab
尸胺 CAD	对照组 Control	0.15±0.08^Ca	0.05±0.06^Ca	0.26±0.14^Ca	5.91±0.26^Ba	18.60±1.34^Ab
	50 kD-CH	0.15±0.08^Ca	0.14±0.01^Ba	1.75±1.37^Ba	1.76±0.64^Bb	4.35±0.84^Aa
	200 kD-CH	0.15±0.08^Ca	0.05±0.04^Ca	1.21±1.10^BCa	2.36±0.82^ABbc	3.88±0.08^Aa
	500 kD-CH	0.15±0.08^Ca	1.02±1.18^Ba	0.66±0.17^Ba	0.68±0.14^Bd	3.19±0.93^Aa
组胺 HIS	对照组 Control	1.26±0.02^Ba	0.96±0.44^Ba	1.55±0.02^Bb	1.25±0.12^Ba	64.20±13.07^Aa
	50 kD-CH	1.26±0.02^Ba	0.94±0.70^Aa	2.12±0.22^Aa	0.89±0.19^Aa	2.06±0.86^Ab
	200 kD-CH	1.26±0.02^Ba	1.12±0.35^Ba	1.82±0.01^Bab	0.97±0.34^Ba	8.08±5.21^Ab
	500 kD-CH	1.26±0.02^Ba	0.91±0.77^Ba	1.15±0.07^Bc	0.95±0.32^Ba	6.46±2.71^Ab
酪胺 TYR	对照组 Control	6.82±1.30^Ca	5.41±1.43^Ca	4.63±1.62^Ca	13.19±1.59^Ba	58.90±2.66^Aa
	50 kD-CH	6.82±1.30^Ca	5.83±0.29^Ca	7.07±1.31^Ca	8.28±0.61^Bb	29.25±0.21^Ac
	200 kD-CH	6.82±1.30^Ca	5.46±0.33^Ba	5.30±1.32^Ba	7.64±0.14^Bb	41.89±1.14^Ab
	500 kD-CH	6.82±1.30^Ca	5.26±0.36^Ba	3.63±1.57^Ba	8.11±0.04^Bb	20.41±3.40^Ad

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